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An overhead shot of fried cauliflower rice in a white bowl on a grey background

Healthy Cauliflower Fried Rice

A Healthy Cauliflower Fried Rice recipe that is healthy and low carb. Learn how to make cauliflower fried rice for a quick side dish or meal!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 people
Calories: 192kcal

Ingredients

  • 1/2 tablespoon olive oil
  • 1 cup onion finely chopped-1 medium onion
  • 1 tablespoon garlic finely minced- about 4 cloves garlic
  • 1 cup red bell pepper diced in small squares- 1 large pepper
  • 1 cup carrots peeled then finely chopped
  • 1 lb raw cauliflower rice
  • 1 cup frozen green peas thawed
  • 2 eggs
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes optional- omit if you like less spice
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1/4 cup coconut aminos

Instructions

  • In a pan, heat 1/2 tablespoon olive oil. Sauté onions and garlic for 5 minutes.
  • After 5 minutes add in peppers and carrots. Sauté for an additional 5 minutes until they start to soften.
  • Add cauliflower rice and defrosted green peas. Sauté for an additional 5 minutes.
  • Push the veggie mixture to one side of the pan.
  • In a small bowl, whisk together eggs until combined. Add eggs to the pan and scramble on the empty side of the pan.
  • Once eggs are cooked (about 1-2 minutes), stir together with veggie mixture.
  • Add pepper, ginger, red pepper flakes, toasted sesame oil, rice wine vinegar and coconut aminos. Stir over low heat until combined and warm.
  • Serve with sesame seeds or chopped scallions + enjoy!

Video

Notes

Substitutions for this recipe:
  • Oil: You can sub sesame oil with olive oil, avocado oil, or melted butter. It will not be as flavorful though, so we really recommend using toasted sesame oil.
  • Vegetables: Bulk up the dish by adding more vegetables! You can double the amount of peppers, peas and carrots! I've also added mushrooms and match-stick sliced zucchini and it was yummy!
  • Rice: You can use any type of rice in this recipe. Brown or white rice will work. I haven't tried this recipe with frozen cauliflower rice but I think it would work. It might be a little bit mushier.
  • Egg free: You can simply omit the eggs.
  • Protein: Feel free to add in shrimp, chicken, or beef.
  • Coconut Aminos: If you don't have coconut aminos - substitute soy sauce or Bragg's liquid aminos.
Storage: Store in your fridge for up to 4 days in an airtight container. We don't recommend freezing this recipe.

Nutrition

Serving: 1.5cups | Calories: 192kcal | Carbohydrates: 23g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 431mg | Potassium: 697mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6909IU | Vitamin C: 122mg | Calcium: 69mg | Iron: 2mg
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